6 cloves garlic
1 quart red wine or cider vinegar
Peel, then crush the garlic cloves and put them in a quart jar or bottle. Heat the vinegar to the boiling point, then pour it into the jar. Cover and store in a cool place, out of the sunlight, for 10 days to 2 weeks. Shake occasionally. Strain into bottles (or any container that you choose) and stop with a cork.